Smoked salmon salad with egg, rucola and avocado

The healthiest dish possible. Full of greens with a little touch of good quality proteins (from the egg) and fats (from the almost raw salmon and avocado). Full of Mediterranean flavors from the salmon, cucumbers, capers, spices, avocado and the arugula (rucola) salad leaves. This truly was a feast. You really should try it.

Adapted from here. 

Ingredients (serves 2):

• 125 g rucola (arugula) leaves
• 100 g smoked salmon
• 275 g cucumber (half of one of the long ones)
• 1 avocado
• 8 cherry tomatoes
• 2 eggs
• 1 tablespoons capers
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1 teaspoon freshly ground mixed pepper
• juice from half a lemon

Put the eggs to boil. If you want to peel them easier, put a tablespoon of vinegar in the water every time you boil eggs. 

You should keep them boiling for about 7-8 minutes. Meanwhile, put half of the rucola on each plate (after washing, of course):

Cut the cucumber in slices and arrange them too on the 2 plates on top of the rucola:

Cut the cherry tomatoes in half and divide them between the two plates:

Add the capers (1 or 2 in the center of each cucumber slice - looks prettier) and sprinkle the salt, pepper and olive oil:

Peel the avocado and cut it into small slices. Arrange them on the two plates as well, between the cucumber slices:

Sprinkle the lemon juice on top of the avocado pieces and the rest of the salad. When the eggs are boiled run cold water over them and peel them. Then, cut each in quarters and arrange them on top of each salad. Also arrange little strips of the smoked salmon on top of the two salad plates. It's done, dig in!